1. Boil a salted pot of water for your pasta. Cook until al dente, according to package directions. I suggest starting the sauce once the water’s boiling.
  2. Rub the Rainforest Seafood Salmon with ‘The Original’ Bird’s Nest Dockmaster Rub and coat it in the flour.
  3. Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the Rainforest Seafood Salmon and cook it for 2 minutes on each side, then take the fish out of the pan and set it aside.
  4. Add the vegetable broth, garlic, and lemon or lime juice to the pan. Reduce the heat to medium and let it simmer for about a minute.
  5. Add the Rainforest Seafood Salmon back into the pan and break it up with your spoon into bite-size pieces. (Remember to remove salmon skin from the pan) Cook it for a few more minutes until it’s cooked through and the sauce has reduced a fair bit.
  6. Drain the pasta and add it to the skillet (if you wish, you can add a little pasta water). Toss it & serve immediately with parsley, red pepper flakes and Parmesan cheese if desired.



  • ½ lb. Rainforest Seafood Salmon
  • Flour for dredging
  • 1 tbsp. olive oil
  • 1 ounce ‘The Original’ Bird’s Nest Dockmaster Rub
  • 2 tbsp. butter
  • ½ cup vegetable broth
  • 1 tbsp. lemon or lime juice
  • 4 oz. uncooked pasta of choice
  • Fresh parsley, red pepper flakes, parmesan cheese (optional garnish)

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